Best 4 Lemon Meringue Cookies Recipes

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Welcome to the realm of heavenly delights, where lemon meringue cookies reign supreme. These delightful treats are a symphony of flavors and textures, a perfect balance of sweet and tangy, soft and crunchy. Picture a delicate cookie base, crisp and buttery, topped with a billowing cloud of fluffy meringue, lightly toasted to perfection. Each bite is an explosion of citrusy goodness, with the bright zing of lemon zest tantalizing your taste buds. As you sink your teeth into these cookies, the meringue gently yields, revealing the soft, chewy cookie beneath. It's a textural experience that will leave you craving more.

This article presents a collection of three delectable lemon meringue cookie recipes, each with its own unique twist. The first recipe takes the classic approach, using simple, wholesome ingredients to create timeless cookies that are sure to please everyone. The second recipe adds a touch of elegance with a delicate lavender flavor, infusing the cookies with a hint of floral sweetness. Last but not least, the third recipe incorporates the vibrant zest of blood oranges, resulting in cookies that are both visually stunning and bursting with citrusy flavor.

No matter which recipe you choose, you're in for a delightful treat. So gather your ingredients, preheat your oven, and let's embark on a journey of lemony meringue cookie bliss.

Let's cook with our recipes!

LEMON OR LIME MERINGUE COOKIES



Lemon or Lime Meringue Cookies image

an easy and very low fat cookie that is suitable for passover. Using citrus juice stabilizes the meringue so you don't need cream of tartar or vinegar. This makes a light cookie that is chewy inside- if you'd like a drier meringue you can bake at 250 for an hour then turn the oven off and leave it in for another hour- those taste more like the meringues you can buy at the store

Provided by MSMD310

Categories     Drop Cookies

Time 25m

Yield 24-36 cookies, 12 serving(s)

Number Of Ingredients 3

2 egg whites
5 tablespoons sugar
1 teaspoon lemon juice or 1 teaspoon lime juice

Steps:

  • Preheat oven to 350°F.
  • beat egg whites on high until light and frothy- (room temperature egg whites whip up better).
  • continue beating and add sugar one tablespoon at a time until shiny.
  • continue beating and add in lemon or lime juice.
  • continue beating until stiff peaks form- don't underbeat!
  • drop in small spoonfuls onto parchment lined baking sheets.
  • bake for 10-12 minutes at 350 until lightly browned.
  • be sure to store in an airtight container to maintain their texture.

LEMON MERINGUE PIE COOKIES



Lemon Meringue Pie Cookies image

Here's a way to have the refreshing flavor of lemon meringue pie in a hand-held cookie. The meringue base is filled with homemade lemon curd. They are a refreshing treat. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 5 dozen.

Number Of Ingredients 10

3 large egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
3/4 cup sugar
LEMON CURD:
4 large eggs, room temperature
1-1/3 cups sugar
1/3 cup lemon juice
4 teaspoons grated lemon zest
3 tablespoons butter

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form., Cut a small hole in the corner of a pastry or plastic bag; insert a #24 star tip. Fill bag with meringue. Pipe 1-in. circles 2 in. apart onto parchment-lined baking sheets. Pipe 1 or 2 circles over the edge of the base, forming sides., Bake at 300° for 25 minutes or until set and dry. Turn oven off; leave meringues in oven for 1 hour., Meanwhile, in a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled., Just before serving, spoon lemon curd into the center of cookies. Refrigerate leftovers.

Nutrition Facts : Calories 38 calories, Fat 1g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 11mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

LEMON MERINGUE COOKIES



Lemon Meringue Cookies image

All the flavors of a classic diner dessert come together in these bite-size cookies: a buttery sugar cookie crust, a tangy and bright lemon curd filling and a chewy meringue topping.

Provided by Food Network Kitchen

Categories     dessert

Time 5h

Yield 2 dozen cookies

Number Of Ingredients 15

1/4 cup granulated sugar
1 large egg plus 1 yolk
1/3 cup lemon juice
3 tablespoons unsalted butter
Nonstick cooking spray, for the mini muffin tin
1 3/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
2/3 cup granulated sugar
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 large egg, at room temperature
1 large egg white, at room temperature
1/8 teaspoon cream of tartar
1/4 cup superfine sugar

Steps:

  • For the lemon curd: Whisk together the granulated sugar, whole egg and egg yolk in a medium bowl.
  • Heat the lemon juice in a small pot over medium heat until just simmering. Temper the eggs by slowly pouring the lemon juice into the egg mixture while whisking constantly. Pour everything back into the pot and cook over medium heat, stirring constantly, until the mixture has thickened to the consistency of a milkshake, 2 to 3 minutes. Remove from the heat and stir in the butter until melted and incorporated.
  • Strain the curd through a fine-mesh strainer into a bowl, place a piece of plastic wrap directly on the surface of the curd and refrigerate until completely chilled and very thick, at least 4 hours and up to overnight.
  • For the cookies: Preheat the oven to 350 degrees F. Lightly spray a 24-cup mini muffin tin with nonstick cooking spray.
  • Whisk together the flour, baking powder and salt in a medium bowl. Set aside.
  • Add the granulated sugar and butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until fluffy, about 5 minutes. Add the vanilla and egg and beat until combined. With the mixer on low, gradually add the flour mixture and beat until just combined.
  • Scoop 1 tablespoon of cookie dough and, using flour to keep it from sticking to your hands, roll it into a ball and place it into one of the cups of the mini muffin tin. Use your fingers to press it into the cup and up the sides. Repeat with the remaining dough.
  • Bake until the cookies are light golden along the edges, about 30 minutes. Using the rounded end of the handle of a wooden spoon, gently press into the divot in each cookie to make a deeper cavity. Let the cookies cool slightly in the tin, then use an offset spatula or butter knife to help transfer them to a wire rack to cool completely.
  • For the meringue kisses: Preheat the oven to 300 degrees F.
  • Put the egg white in the bowl of a stand mixer fitted with the whisk attachment and beat on high until foamy. Add the cream of tartar and continue to beat until soft peaks begin to form. Slowly stream in the superfine sugar and beat until glossy stiff peaks form.
  • Transfer the mixture to a disposable pastry bag with a 1/2-inch round tip. Pipe 24 small kisses onto a parchment-lined baking sheet. Bake until the meringues are beginning to dry, about 20 minutes, then turn off the oven and prop open the door with a spoon handle. Leave the meringue kisses in the oven until very dry, another 30 to 45 minutes. Let cool completely.
  • To assemble the cookies, fill the cavity of each cookie with lemon curd. Top each with a meringue kiss.

LOW FAT LEMON MERINGUE COOKIES



Low Fat Lemon Meringue Cookies image

From "Good Morning America's Cut the Calories Cookbook". This is a FAT FREE meringue treat that anyone can enjoy!

Provided by KitchenCraftsnMore

Categories     Drop Cookies

Time 2h20m

Yield 24 cookies

Number Of Ingredients 5

2 large egg whites
1/8 teaspoon salt
2/3 cup sugar
1 teaspoon finely grated lemon zest
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 400°.
  • Line two baking sheets with baking parchment and set aside.
  • Beat egg whites and salt in small bowl at high electric-mixer speed until frothy.
  • With mixer still at high speed, add sugar gradually and continue beating until meringue peaks stiffly (about 4 minutes).
  • Beat in vanilla, then by hand fold in lemon zest.
  • Drop meringue from rounded teaspoon onto prepared baking sheets, spacing 2-inches apart.
  • Set in oven, immediately turn oven off, and let cookies remain in the oven for 2 hours (you can leave them in overnight) Peel meringue off parchment and store in airtight container.

Tips:

  • Use fresh lemon juice and zest. This will give your cookies the best flavor.
  • Make sure your egg whites are at room temperature. This will help them whip up more easily.
  • Whip the egg whites gradually, starting on low speed and increasing to high. This will help prevent them from curdling.
  • Do not overmix the dough. Overmixing will make the cookies tough.
  • Bake the cookies until they are just set. Overbaking will make them dry.
  • Let the cookies cool completely before filling them. This will help prevent the filling from melting.
  • Store the cookies in an airtight container at room temperature. They will keep for up to 3 days.

Conclusion:

Lemon meringue cookies are a classic dessert that is perfect for any occasion. They are light, fluffy, and bursting with lemon flavor. By following these tips, you can make the best lemon meringue cookies that everyone will love.

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